Strength 发表于 2025-3-26 22:51:48

http://reply.papertrans.cn/1/100/9979/9979-31.png

喊叫 发表于 2025-3-27 04:00:47

Submitted on: 14 September 2008.
Revised on: 27 December 2008.
Accepted on: 18 February 2009.

___________________FOOD TECHNOLOGY---INST FOOD TECHNOLOGISTS

ectropion 发表于 2025-3-27 08:40:44

Submitted on: 08 July 2010.
Revised on: 30 August 2010.
Accepted on: 10 October 2010.

___________________FOOD TECHNOLOGY---INST FOOD TECHNOLOGISTS

认为 发表于 2025-3-27 10:30:34

Submitted on: 26 April 2015.
Revised on: 19 May 2015.
Accepted on: 30 June 2015.

___________________FOOD TECHNOLOGY---INST FOOD TECHNOLOGISTS

Coronary 发表于 2025-3-27 15:09:03

http://reply.papertrans.cn/1/100/9979/9979-35.png

试验 发表于 2025-3-27 18:31:49

http://reply.papertrans.cn/1/100/9979/9979-36.png
页: 1 2 3 [4]
查看完整版本: SCIE期刊FOOD TECHNOLOGY 2024/2025影响因子:0.125 (FOOD TECHNOL-CHICAGO) (0015-6639). (FOOD SCIENCE & TECHNOLOGY)(食品科学与技术)Scien